Baingan Bharta - Smoky Roasted Eggplant

Ingredients

• 2 large eggplant
• 1 large onion
• 2 medium tomato
• 1 inch piece ginger
• 4 cloves garlic
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 medium green chili
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons cilantro
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat your oven to 450°F (232°C).

2. 2

   Wash the eggplants, then make several slits in them with a knife. This will help them cook evenly.

3. 3

   Place the eggplants on a baking sheet and roast them in the preheated oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.

4. 4

   Once roasted, remove the eggplants from the oven and let them cool for a few minutes. Peel off the charred skin and mash the flesh with a fork. Set aside.

5. 5

   In a pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds.

6. 6

   Chop the onion finely and add it to the pan. Sauté for 5-7 minutes until the onion is golden brown.

7. 7

   Finely chop the ginger, garlic, and green chili. Add them to the pan and sauté for another 2-3 minutes until fragrant.

8. 8

   Chop the tomatoes and add them to the pan along with 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and 1 teaspoon of salt. Cook for about 5-7 minutes until the tomatoes are soft and the oil starts to separate.

9. 9

   Add the mashed eggplant to the pan and mix well. Cook for an additional 5 minutes, stirring occasionally.

10. 10

    Remove from heat and stir in 2 tablespoons of chopped cilantro and 1 tablespoon of lemon juice for added freshness.

11. 11

    Serve hot with roti, naan, or rice.